Introduction

Nothing says summer quite like a freshly baked raspberry pie bursting with bright, juicy berries and a hint of lemon zest. This classic dessert combines a flaky, buttery crust with a perfectly thickened raspberry filling topped with a sparkling sugar glaze. Patience is key to let the filling set, but the result is absolutely worth the wait.

A close-up view of a slice of fruit pie being lifted on a silver pie server above a white plate on a white marbled surface. The slice has two layers: the bottom layer is a bright red, shiny, juicy fruit filling with visible whole raspberries, and the top layer is a golden-brown, flaky crust sprinkled with coarse sugar crystals. The pie crust edges are crimped and slightly uneven, showing a homemade look. In the background, the rest of the pie sits on a white plate with the same golden crust, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

2.5 cups all-purpose flour
1 cup salted butter, chilled and cubed
1/2 cup ice-cold water

For the filling:

5 cups fresh raspberries
1 1/8 cups granulated sugar
1/3 cup cornstarch
1 tablespoon unsalted butter, cubed
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract

For the assembly:

1 large egg
1 tablespoon water
2 tablespoons coarse sanding sugar

Instructions

Step 1: Pulse the flour and chilled cubed salted butter together in a food processor until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible. Add the ice-cold water a little at a time, pulsing gently until the dough just comes together without overworking. Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.

Step 2: In a bowl, combine fresh raspberries, sugar, cornstarch, cubed butter, lemon juice, lemon zest, and vanilla. Gently toss to coat the berries evenly. Let the filling rest at room temperature while the dough chills.

Step 3: Whisk together the egg and water to make an egg wash; set aside. Preheat oven to 400°F and place a baking sheet on the bottom rack to heat.

Step 4: Roll out one dough disc on a floured surface into a 12-inch circle. Transfer to a 9-inch pie plate, letting excess hang over. Pour in the raspberry filling. Roll out second disc and cover the filling. Trim edges to about 1 inch, fold under, and crimp to seal. Cut four small slits on top to vent steam.

Step 5: Brush the top crust with egg wash and sprinkle with coarse sanding sugar. Place the pie on the preheated baking sheet and bake at 400°F for 30 minutes until the crust is light golden.

Step 6: Lower oven temperature to 350°F and bake for another 30–40 minutes until crust is deep golden and filling bubbles slightly at edges. Tent with foil if crust browns too fast. Cool completely on a wire rack for at least 4 hours before slicing to allow filling to set.

Tips & Variations

Preheat a baking sheet on the oven’s bottom rack to help prevent a soggy crust by crisping the bottom.

Brush the bottom crust with egg white before filling to create a moisture barrier.

If using frozen raspberries, add an extra tablespoon of cornstarch and do not thaw before mixing.

Cooling the pie fully at room temperature on a wire rack avoids steam buildup and ensures clean slices.

For a decorative touch, consider lattice or cut-out designs for the top crust instead of a full cover.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work in a pinch but release more liquid, so add an extra tablespoon of cornstarch to help thicken the filling. Use them straight from frozen without thawing.

Why must I let the pie cool for several hours before slicing?

The cornstarch thickening the filling needs time to gel properly. Cutting into the pie too early results in a runny, soup-like filling. Letting it cool fully ensures neat slices and a well-set filling.